Conh Chowdah (Corn Chowder)

Conh Chowdah (Corn Chowder)

19 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Michelle Barr
Recipe by  Michelle Barr

“A wonderful, filling chowdah!”

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Ingredients

Adjust Servings

Original recipe yields 4 - 6 servings

Directions

  1. Remove corn kernels from the ears of corn.
  2. Saute bacon, onions, and corn in a medium pot until the onions are translucent and the bacon is crispy.
  3. Add the heavy cream. Heat through over medium low heat. Season with salt and pepper. Serve.

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Reviews (19)

Rate This Recipe
Happy Cooker
35

Happy Cooker

This is a nice recipe, but I made several changes to intensify the flavor. I added a couple of finely chopped celery ribs, a diced potato, three large squares of instant chicken bouillon, and a little crushed basil. I used half-and-half instead of heavy cream (this dish is WAY rich enough without heavy cream!!) and also cut the cream to ONE quart. I would probably add more corn and vegetables next time to make it more of a thick chowder.

THEDAD
12

THEDAD

good basic recipe, however i added a pound of fresh crabmeat, used 8 ears of fresh corn, 2 yellow onions and lots of freshly ground pepper. (toasted garlic french bread is mandatory with this dish).

jamie.p
11

jamie.p

my parents can be picky when it comes new new foods,But when I made this chowder the whole pot was gone. I revised it a little. I used two cans creamed corn and one can whole in place of the ears.

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 892 cal
  • 45%
  • Fat
  • 85.1 g
  • 131%
  • Carbs
  • 28.3 g
  • 9%
  • Protein
  • 10.4 g
  • 21%
  • Cholesterol
  • 288 mg
  • 96%
  • Sodium
  • 279 mg
  • 11%

Based on a 2,000 calorie diet

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